Peel and slice cucumbers into thin rounds. Lay rounds on paper towels to remove any water. Set aside.

Mix together cream cheese, mayo and ranch seasoning mix. Stir in milk, 1 tsp at a time, until the mixture reaches a spreadable consistency.

Spread a think layer of the ranch mixture onto the rye breads. Top each bread slice with one or two cucumber slices, depending on the size of your cucumbers. I had to use two rounds on each bread because the cucumbers were thin.

Layer sandwiches into a container that has a tight fitting lid. Add waxed paper between layers of sandwiches. Refrigerate for at least two hours or up to overnight .